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  • 4 garlic cloves
  • .75 pounds pine nuts
  • 2 cups grated Parmigiano-Reggiano
  • 2 cups grated Pecorino Romano
  • 6 cups packed basil leaves
  • 2 cups packed flat-leaf parsley leaves
  • 5 tablespoons olive oil

Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of basil, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. Add oil and blend until incorporated.

Rosemary Potatoes

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Apple Pie

For the filling:
8 or 9 large apples peeled, cored, and thinly sliced
Juice of 1 large lemon
Ground cinnamon
Pinch of both ground mace and ground nutmeg
Unsalted butter

For the Butter and Lard Crust:
3 cups sifted all-purpose flour
Pinch of salt
8 tablespoons unsalted butter
1/3 cup lard
6 to 8 tablespoons cold water

Preheat oven to 450° F.
Prepare the pastry. Line a 9-inch pie pan with half of the pastry and set aside in the refrigerator, along with the unrolled half, while you make the filling. Taste a few slices of the apples to gauge how much sugar you'll need to make them sweet. In a large bowl, mix the apple slices in the lemon juice. Sprinkle with sugar and cinnamon to taste, then add the mace and nutmeg. Pour the apple mixture into the prepared pastry shell. Mound toward the center and dot with butter. Roll out the remaining pastry and carefully lay it over the apples. Seal the edges, cut vent holes, and decorate with extra pieces of dough cut into decorative shapes. Brush egg wash over the surface of the pastry. Place the pie pan on a baking sheet and cook in the middle of the oven for 10 minutes. Turn the oven down to 350° F. and continue to cook for about another hour, until the top crust is a beautiful golden brown.

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